Exquisite Glazed Almond-Raspberry Swirl Cheesecake

Exquisite Glazed Almond-Raspberry Swirl Cheesecake

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based on 49 reviews
This Looks YUMMY!
80 min.
340 min.
16 servings

Elegance and sophistication is the hallmark of this stunning Exquisite Glazed Almond-Raspberry Swirl Cheesecake dessert! A delicious cream cheese filling with a hint of raspberry preserves and almond top a delicate chocolate crumb crust. A glazed almond topping completes the festive appearance of this cheesecake that would be perfect on any dessert buffet! Mary King of Parsons, KS, created this 1st Prize winning recipe.


  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 cup sliced almonds
  • 1 teaspoon amaretto liqueur
  • 1 1/2 cups (about 18 cookies) finely crushed chocolate sandwich cookies
  • 2 tablespoons butter, melted
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 4 pkgs. (8 oz. each) cream cheese, softened, divided
  • 3/4 cup granulated sugar
  • 1 tablespoon amaretto liqueur
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/3 cup red raspberry preserves
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
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baking sheet with wax paper.

COMBINE sugar and water in small saucepan. Bring mixture to a boil; cook for 2 minutes. Remove from heat. Stir in almonds and liqueur. Remove almonds
from pan with slotted spoon; place on wax paper. Separate with a fork.

cookie crumbs and butter in medium bowl. Press mixture onto bottom of ungreased 9-inch springform pan.

oven to 325° F.

PLACE white morsels in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Cool slightly.

3 packages cream cheese, sugar and liqueur in large mixer bowl on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Pour half of mixture into crust.

BEAT remaining package cream cheese and melted white morsels in medium mixer bowl on medium speed until smooth. Stir in raspberry preserves. Drop half of raspberry mixture by rounded teaspoonfuls evenly over batter in pan. Pour remaining white batter over batters in pan and drop remaining half of raspberry mixture by teaspoonfuls evenly over batter. Swirl batters together with a knife.

BAKE for 1 hour 5 minutes. Arrange glazed almonds around edge of cheesecake. Continue baking for 15 minutes or until edge is set and center moves slightly. Refrigerate at least 3 hours or overnight.

PLACE semi-sweet morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead bag. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over over glazed almonds. Remove side of pan.

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This cheesecake is tops. Everybody at work loved. It's really rich so you don't have to eat a lot of it to satisfy your sweet tooth. It's easier to make than it Sounds.

- Stacy Holthus from COLUMBIA, SC

Award winning!

I took this to a dessert contest during our Customer Service Week and it was the Grand Champion winner! This is a fantastic recipe. I recommend this to anyone who likes cheesecake!

- Erica Jennings from NASHVILLE, TN


Exquiste is the right description for this cheesecake. Too bad you can only eat small pieces at a time because it is so rich.


Great Dessert

This cheesecake was a big hit! I used white chocolate chips with red food coloring instead of the semi-sweet chips to give it a nice holiday touch. It wasn't as difficult as it sounds either!

- Julie Christensen from Oxnard, CA


This was a wonderful dessert. I used semisweet chips and it was great. My family loved it.

- Janken Daniels from TEMPLETON, MA

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 660
  • Calories from Fat: 370
  • Total Fat: 41g (63% of DV)
  • Saturated Fat: 22g (112% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 67g (22% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 45g
  • Protein: 9g
  • Vitamin A: 25% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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